Free Recipe Sweet-Sour Chicken, a la Yan Can Cook

Recipe Type: C Recipes

Recipe Preparation: cook

Cooking Ingredients for Sweet-Sour Chicken, a la Yan Can Cook Recipe

Chicken:
1 lb Boneless chicken,1 cubed
1 tb Xiaoxing rice wine
Or dry sherry
2 ts Regular soy sauce
1/4 ts Salt
1 Egg, beaten
1/4 c Cornstarch
1/4 c Flour
Lots of oil for frying
Sauce:
2 ts Oil
1 Garlic clove, minced
1/2 ts Ginger root, minced
1/4 c Cider vinegar (or rice
Vinegar or
White vinegar)
1/4 c Chicken broth
1/4 c Dark brown sugar, packed
3 tb Ketchup
2 ts Soy sauce
1/2 ts Orange peel, grated
Vegetables:
1 Green bell pepper,
Cut into 3/4 squares
1 Red bell pepper,
Cut into 3/4 squares
1 cn 8 oz pineapple chunks
1 cn 8 to 11 oz lychee or
Mandarin orange, drained
Thickener:
1 tb Cornstarch
2 tb Water, cold

Sweet-Sour Chicken, a la Yan Can Cook Preparation

Mix chicken, sherry, soy, and salt. Let sit for at least 30 min. Mix in beaten egg. Combine cornstarch and flour (this makes a coating that approximates water chestnut flour). Dredge chicken cubes in flour, shaking off excess. Let rest for a few minutes. Deep fry in hot oil (360) for 2 (for white meat) to 3 (for dark meat) min. Drain on paper towels and keep warm. Saute ginger and garlic in oil over high heat. Add rest of sauce ingredients. Add peppers and stir-cook for 1 min. Add pineapple and lychee/orange. Raise heat to high high. Mix cornstarch with water and mix in. Taste now for seasoning – if it needs a little sugar, vinegar, or salt, add that now. When sauce thickens and turns glossy, it is ready. MEANWHILE, reheat the kettle of oil to high (375) and refry the chicken for 2 min or until it”s golden and crispy on the outside. Add chicken to sauce and vegetables, toss, and serve with white rice. Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. mikeloo

Cooking Temperature:

Recipe Serves: 4

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